This post may contain affiliate links. Please read our disclosure policy.
I tested and tweaked this pancake recipe to perfection, down to the exact time to rest the batter for perfect, fluffy homemade pancakes! Now I’m sharing it with you complete with all my best pancake batter tips.
Everyone needs a Fluffy Homemade Pancake Recipe!
These are not just any homemade pancakes. I used my baking experience to tweak this batter, considering the right amount of sweetness and touch of flavor, the gluten in the flour, and the chemical reactions that happen during rest time. Now I am super excited to share the best pancake recipe with you!
If you don’t have a go-to pancake recipe, you do now. This easy pancake recipe makes fluffy, delicious pancakes perfect for breakfast or any time you get a pancake craving, like dessert time! Keep reading for my tips on rest times and step-by-step instructions for a perfect pancake recipe.
Why you’ll love this Homemade Pancakes Recipe
This will be your new favorite pancake recipe. Here are a few reasons why you’ll love it:
- Makes fluffy, soft and thick pancakes
- Quick and easy to make
- Makes 10-12 pancakes
- Perfect breakfast recipe
Best Homemade Pancakes Ingredients
Simple ingredients are combined in the right order with the right rest time, resulting in perfect homemade pancakes! Keep reading for my pancake tips, and get the full recipe with measurements and instructions in the recipe card below. Here’s what you’ll need for this fluffy pancake recipe:
- All-purpose flour
- Granulated sugar
- Baking powder
- Salt
- Milk: I used whole milk.
- Egg
- Unsalted butter: melted & cooled
- Vanilla extract
How to Make this Fluffy Pancakes Recipe
You can make this easy recipe at home in just about 30 minutes. Here are the easy steps:
- Prep griddle/pan. Heat a griddle or non-stick pan over medium-high heat. If using a griddle, set it to 350°F (175°C).
- Mix dry ingredients. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
- Mix wet ingredients. In a separate bowl, whisk together the milk, melted and cooled unsalted butter, egg and vanilla extract.
- Combine wet and dry ingredients. Pour the wet ingredients into the bowl with the flour mixture. Gently stir until just combined. Be careful not to overmix; a few small lumps are okay.
- Rest batter. Allow the batter to rest for 10 minutes. This helps the ingredients meld, improves the texture of the pancakes, and helps to create fluffier pancakes. Read more on this below in the tips.
- Grease griddle/pan. Lightly grease the griddle or pan with butter or non-stick cooking spray.
- Start cooking pancakes. Pour 1/4 cup batter onto the hot griddle for each pancake. Use the back of a spoon to spread the batter into a round shape if needed.
- Cook, flip and repeat. Cook until bubbles form on the surface of the pancake and the edges look set, about 3-4 minutes. Flip the pancakes with a spatula and cook the other side until golden brown, about 3-4 minutes. Remove the pancakes from the griddle or pan and keep warm. Repeat the process with the remaining batter.
- Serve and enjoy! Serve the pancakes warm with your favorite toppings, such as maple syrup, fresh fruits, or whipped cream. Feel free to add extras like chocolate chips, blueberries, or nuts to the batter for added flavor and texture.
Fluffy Pancakes Recipe Tips
For best results, you should rest the pancake batter.
Resting results in softer and more tender pancakes because the gluten, which can make pancakes tough, has time to loosen up. This resting time also smooths out any lumps in the batter, making it nice and even. Some chemical reactions happen during this time, producing bubbles that make the pancakes fluffy when you cook them.
In simple terms, giving the batter time to rest makes the pancakes taste better and have a nicer texture.
During my recipe testing, I experimented with the amount of rest time. Here is what I noticed:
- When the batter was cooked right away: The pancakes came out thinner but not too thin.
- When the batter was rested for 10 minutes: The pancakes turned out thicker, taller, and fluffier than baked right away.
- When the batter was rested for 15 minutes: It was hard to tell if the 15 or 10-minute rest ones were taller, so I’d say 10 minutes is perfect!
How to know when to flip pancakes
An easy way to know when you should flip your pancakes is to look for bubbles. When bubbles form on the surface of the pancake and the edges look set, you should flip them with a spatula and continue to cook the other side until golden brown.
How to Serve Homemade Fluffy Pancakes
Pancakes are best served warm and freshly cooked. You can serve these up for breakfast at home with your favorite toppings or make a big batch for a family gathering. I recommend only topping the pancakes at the time of serving so they don’t get soggy.
Pancake Toppings
Here are some pancake topping ideas:
- Maple syrup
- Fresh fruits
- Homemade whipped cream
- Chocolate chips
- Nuts
- Shredded Coconut / flakes
- Honey
- Jams/Preserves
- Cinnamon Sugar
- Powdered Sugar
- Lemon Zest
- Ice cream (make it dessert!)
How to Store these Easy Homemade Pancakes
You can store any leftover pancakes in an airtight container in the refrigerator for 3-5 days.
To freeze leftover pancakes, allow them to cook to room temperature first. Arrange them in a single layer in a freezer-safe bag, or place parchment paper between layers. Freeze for 1-2 months.
How to Reheat Pancakes
To reheat refrigerated pancakes, you can simply microwave them in 20-30 second increments (more or less depending on how many pancakes you’re reheating at one time).
To reheat frozen pancakes, microwave in 20-30 second increments until warm, or reheat in an oven at 350 degrees until heated through.
Best Homemade Pancakes Recipe from Scratch FAQs
This recipe requires eggs to bind the pancake batter together.
Due to the dairy in the recipe, pancake mix does go bad if left out for long periods.
The use of baking powder in this recipe, combined with the right amount of rest time, results in perfectly fluffy pancakes.
More Breakfast Recipes
Tap stars to rate!
The Best Homemade Pancakes
Ingredients
- 2 cups all-purpose flour, 240 grams
- 2 Tbsp granulated sugar
- 4 tsp baking powder
- ½ tsp salt
- 1 ½ cups milk, I used whole milk
- 1 large large egg
- 3 Tbsp unsalted butter, melted & cooled
- 1 tsp vanilla extract
Instructions
- Heat a griddle or non-stick pan over medium-high heat. If using a griddle, set it to 350°F (175°C).
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
- In a separate bowl, whisk together the milk, melted and cooled unsalted butter, egg and vanilla extract.
- Pour the wet ingredients into the bowl with the dry ingredients. Gently stir until just combined. Be careful not to overmix; a few lumps are okay.
- Allow the batter to rest for 10 minutes. This helps the ingredients meld, improves the texture of the pancakes, and helps to create fluffier pancakes. **See note**
- Lightly grease the griddle or pan with butter or non-stick cooking spray.
- Pour 1/4 cup of batter onto the griddle for each pancake. Use the back of a spoon to spread the batter into a round shape if needed.
- Cook until bubbles form on the surface of the pancake and the edges look set, about 3-4 minutes. Flip the pancakes with a spatula and cook the other side until golden brown, about 3-4 minutes. Remove the pancakes from the griddle or pan and keep warm. Repeat the process with the remaining batter.
- Serve the pancakes warm with your favorite toppings such as maple syrup, fresh fruits, or whipped cream. Feel free to add extras like chocolate chips, blueberries, or nuts to the batter for added flavor and texture.
Notes
- Baked right away: thinner but not too thin
- 10 minute rest: thicker, taller, fluffier than baked right away
- 15 minute rest: it’s hard to tell if the 15 or 10 minute rest ones are taller, so I’d say 10 minutes is perfect!
Can this be made with Red Mill flour -I can’t have flour (wheat flours) 😖
Yes! I test all of my recipes with regular all purpose flour and King Arthur’s Gluten Free Measure for Measure Flour. I’ve been gluten free for 18 years, but don’t label myself in the gluten free niche since almost anything can be made GF these days!
These were amazing! So fluffy, they rose beautifully and they taste terrific. This is the second recipe of yours that I have made with complete success.
I am forever “the first year” convert. Your recipes = success.
Really like this pancake recipe. I highly recommend it. My pancakes turn out fluffy and delicious. Next time I’ll be adding blueberries and walnuts. Thank you.